In a large soup pan, heat oil. Add onions and cook until translucent. Add carrots and rutabaga and cook until vegetables are beginning to brown. Remove meat from sausage casing, add to pan and cook until beginning to brown. Add garlic and cook 1 minute. Add potatoes, 2 cans broth, beans, and Italian seasoning. Bring to a boil, reduce heat and boil gently until vegetables are tender. Add salt and pepper to taste. Add additional broth to thin to desired consistency.

When ready to serve, if desired, add spinach and cook for 1 - 2 minutes or just until wilted.